Ingredients
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- ¼ cup olive oil
- 500 g pumpkin
- 5 carrots
- 1 large onion, chopped
- 4 l garlic cloves, pressed or minced
- ½ teaspoon sea salt
- teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- A tiny dash/up to ⅛ teaspoon cayenne pepper (optional, if you like spice)
- 500 ml vegetable broth
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Directions
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- Preheat oven to 180°C.
- Carefully halve the squash and scoop out the seeds.
- Slice each pumpkin halve in half to make quarters.
- Brush or rub olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet.
- Do the same with carrots. At this point the ingredients should look like this.
- Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork.
- Set squash aside to cool slightly.
- Heat 3 tablespoons olive oil in a largpan over medium heat.
- Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
- Add the cinnamon, nutmeg, cloves, cayenne pepper and a few twists of freshly ground black pepper to the pot, followed by the pumpkin flesh and carrots.
- Use your stirring spoon to break up the pumpkin a bit.
- Pour in the broth.
- Bring the mixture to a boil, then reduce heat and simmer for about 15, to give the flavors time to meld.
- Use the blender to purée the mixture until smooth.
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Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
